Zserbo

Credit: Marika’s Kitchen

350g walnuts, ground fine
170g sugar (mix ground walnuts and sugar and divide into three equal portions; 173g each)
1020g apricot jam (divided into three 340g portions)

Mix and work softened butter into flour evenly.
Add egg, egg yolks, sugar, yeast and sour cream into flour and mix with kitchen aid or Bosch mixer using a dough hook until a nice dough forms.
Remove dough from mixer bowl onto a flour dusted counter top or pastry board and work the dough a little by hand.
Weigh dough and divide into 4 equal portions
Knead into a nice ball and suran wrap each portion.
Let rest for an hour.

Trace bottom of pan being used for zserbo onto parchment paper with a permanent marker.
Turn parchment paper over so ink is on opposite side and use outline as when rolling out each layer to fit in bake pan.
Butter bottom and sides of pan to be used and set pan aside.
Roll out first layer of dough to the size of your template, position rolled out dough in bottom of baking pan, spread one portion of apricot jam, sprinkle one portion of sugar/walnut evenly over jam and repeat two more times.
After all three layers of jam and walnut have been spread evenly, roll out fourth ball of dough to the size of the template. Position final layer to cover all the layers. Pierce top layer with a fork to vent.
Bake in a 350F oven for approximately 40 minutes.
Remove from oven and cool.
When zserbo cooled, melt chocolate chips and coconut oil in double boiler till smooth, pour over top layer of zserbo, smooth evenly and when top is covered, smack pan down on counter a couple times. This will smooth the chocolate.
Place in refrigerator until chocolate hardens. Cut edges off on all sides before cutting little rectangle pieces, approximately 1 ½ inches by 3 inches.